This recipe came about because after ODing on pork, potatoes and Diet Coke (to the point I didn’t want to see another potato or fizzy drink which is suuuuuuper weird since that was 90% of younger-me’s diet) during my recent German vacation, I needed a reset. And what says “reset” more than Japanese food and bok choy?
Gluten-free, vegetarian, vegan, Paleo, Whole30, FODMAP
Cucumber Carrot Greens
1 – 2 c. chopped cucumbers
Few grinds salt
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 Tbsp. soy sauce or coconut aminos if Paleo
1 Tbsp. lime juice
1/2 – 2 tsp. red pepper flakes
1 Tbsp. sesame seeds
1.5 c. carrots, in thin coins
3/4 – 1 c. chopped bok choy
1 inch ginger, peeled and chopped
Few sprays garlic oil
In a large pan, heat the garlic oil over medium-high. Add the ginger and stir-fry until fragrant.
Add the carrots and 2 Tablespoons water. Stir-fry until just beginning to soften.
Add the bok choy and 2 Tablespoons water. Stir-fry until softened.
Turn the heat off and set aside while you whisk the rest of the ingredients together.
Add the cooked veggies to the cucumber and dressing and toss again.